Pink lemonade buttercream is pretty with its light pink hue and tangy lemon flavor. This frosting is quick to make, fun to use and super versatile.
If you are looking for a fun new frosting idea, you are in the right place. This pink lemonade buttercream is pretty, tasty and perfect for so many occasions.
It is built on an American buttercream base, so it comes together in minutes. It has lemon juice mixed in so it is not cloyingly sweet.
It also has a hit of lemon extract to amo up the lemon flavor. A dash or two of grenadine adds both color and a hint of flavor that really gives it that pink lemonade vibe.
How this came to be
I was wanting to make some light pink frosting for a wedding dessert tasting. I was tempted to make strawberry buttercream and even picked up the ingredients to make it.
But at the last minute I was inspired to make something a little bit different. You know I am always chomping at the bit to play with new frosting flavors.
We have been on a lemonade kick around here. Homemade pink lemonade was our most recent version and it was a big hit.
So when it seemed like an obvious leap to turn pink lemonade into buttercream. I am so glad I did.
Tips for making great buttercream
Start with nicely softened butter. It should be soft enough to easily be squeezed with your fingers but not too soft and wimpy.
It is best to use a paddle on your mixer rather than a whisk. It adds enough air to make it fluffy without giving it too many big bubbles.
Beat the butter super smooth before you add anything else. Be sure to scrape the sides of the bowl and the beater to make sure there aren’t any lumps of butter left behind.
I like to mix in the powdered sugar first to add one more layer of insurance that the butter is smooth. Now add your liquids and adjust as necessary to get your desired consistency, hue and flavor.
Mix it until fluffy and smooth. A couple of minutes on medium speed should be plenty, you don’t have to go crazy on it.
Baked goods coated with this frosting can be stored at room temperature for several days. Feel free to refrigerate the frosted baked good to set the frosting, but it isn’t necessary to keep it chilled as long as your room temperature isn’t abnormally high.
Extra buttercream can be stored at room temperature as well. Just put it in an airtight container and keep it that way for several ways.
For longer storage, refrigerate the frosting for up to two weeks or freeze it for several months. Either way you will want to bring the frosting to room temperature and stir it well before using it.
More fun frosting flavors
Bright blueberry buttercream is both colorful and flavorful. It is perfect for topping cakes, cupcakes, cookies and more!
Rich fudgy buttercream with brownie mix whipped right in. This chocolate brownie batter frosting goodness is just begging to be put on your next cake.
Creamy peanut buttercream with a hint of brown sugar is perfectly fluffy and delicious. Pipe it on your favorite cake or cupcakes for an extra special treat.
Or check out these 15 fun frosting recipes.
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- 1 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon lemon extract
- 1 Tablespoon lemon juice
- 1-2 Tablespoons grenadine
- Beat butter until smooth, creamy and lump free.
- Mix in powdered sugar until incorporated.
- Add lemon extract, lemon juice and 1 Tablespoon of grenadine. Beat until well mixed.
- Add more grenadine or lemon juice as needed to get your desired flavor and consistency.
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Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 62mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.